Malaysia's gastronomic heritage has drawn from each of
the constituent cultures of Malaysia as well as from
neighbouring states to produce what many people consider
to be the most delicious cuisine in the entire world. The
internationally-renowned cuisine of China's Canton and
that of southern India are significant sources of
Malaysia's culinary heritage, as is the sublime cuisine
of Thailand. Fresh tropical fruits and succulent Malaysian seafood are
featured ingredients, and the chilies and curries of
India and Thailand form the basis of spicy preparations.
Coconut milk is ubiquitous in Malaysia, imparting a
delicious smoothness to curries and other dishes.

The mainstay of every Malaysian meal is rice. At each
meal, a generous helping accompanies a selection of
dishes, including fish, seafood, vegetables, and poultry.
Beef is conspicuously absent, as it is across much of
Asia. Individual recipes vary widely from state to state.
Basic ingredients may be the same, but the method of
cooking and accompanying dishes changes with each state's
own tastes and special produce. The perennial Malaysian
favorite nasi lemak is completely different in Kedah, for
example, than that tasted in Johor or Selangor. One has
to savor both to truly appreciate the diversity of
preparation.

Breakfast is a major meal of the day, not a
neglected snack. Dine on fragrant nasi kandar, fish curry
served with meat in chili sauce and boiled eggs. Or try
the nasi dagang, glutinous rice cooked in coconut milk,
served with fish curry, coconut sambal, and cucumber
pickle.

Excellent and inexpensive food can be obtained
virtually anywhere in Malaysia, largely because of the
strength and ubiquity of food stalls. Whether it be in
villages, small towns, or big cities, visitors can find
stalls offering mouth-watering treats. Dining at a cart
or streetside stand may sound plain and piecemeal, but in
Malaysia eating food at the roadside stalls is a
much-loved practice. The best stalls are as popular and
as crowded as any permanent restaurant--VWs and BMWs are
equally likely to be parked close by, and their owners
rubbing shoulders in the long line. Some stalls are open
from morning to evening, while others are open from
evening to dawn. Others are open around the clock, seven
days a week.

Here is a small sampling of Malaysian cuisine; many of
these dishes are available at stalls. The stalls will
come to you; if you see something that looks good,
chances are it is. And you may not see that particular
stall again for the rest of your stay--seize the day.

Satay: The most popular dish of Malaysia.
Bite-sized pieces of beef, mutton or chicken are
marinated in spices, then skewered through thin bamboo
strips, and barbecued over charcoal fire. Satay is served
with ketupat (rice cake) and a raw salad of cucumber,
pineapple, and onions. Sweet, spicy peanut sauce
accompanies the dish.

Nasi Lemak: A rice dish cooked in coconut milk.
It is served with ikan bilis (anchovies), sambal, boiled
egg, fried peanuts and cucumber slices. This is also a
popular breakfast dish.

Chicken Rice: There are several variations of
chicken rice, but the most popular is the Hainanese
version. The chicken is served with rice which has been
cooked in chicken stock. Garlic, chili sauce, cucumber
slices and coriander leaves impart a fresh texture and
irresistible flavor to this dish.

Curry Laksa: A noodle dish served in curry,
blends boiled chicken, cockles, tofu and bean sprouts for
a surprisingly good treat.

Rendang: A type of meat dish preparation which
takes hours to prepare. Meat, coconut milk, chilies
onions and spices such as cinnamon, cloves, coriander and
nutmeg are cooked over low heat. The result is a moist,
tender dish with subtle and complex flavors. Eaten with
rice ketupat (rice cake) or lemang (glutinous rice cooked
in coconut milk).

A Steamboat: An in-house dish. Diners sit round
a table which has a soup tureen in the middle of the
table. A fire below keeps it boiling hot. One then places
prepared raw pieces of prawns, chicken, quails' eggs, sea
cucumber and liver in the boiling soup.

Tantalizing meat-free dishes can be found in Buddhist
vegetarian restaurants or in South Indian banana-leaf
restaurants. Instead of plates and cutlery, you will be
served your food on a banana leaf; use your hand to eat.